Adelaide’s leading bartenders have revealed their secrets for making perfect cocktails.
- whisky sour
- Aperol spritz
- Pina colada
- Put a Windex on It
- Marco Polo
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from Adelaide now 24.10.21
You don’t need years of experience behind a bar to master the art of cocktail-making.
The mixologists behind some of Adelaide’s best bars — including Maybe Mae, West at Henley, The Sorcerer’s Bar, Paloma Bar and Pantry, Republic Norwood, Sparkke at the Whitmore and Sean’s Kitchen, just to name a few — have revealed the recipes behind their favourite spring/summer cocktails so you can serve them up at home.
Learn the correct way to make classics such as a whisky sour, Aperol spritz or a pina colada, or recreate more unique drinks such as Yiasou George’s Put a Windex on It, or Fugazzi’s Marco Polo.
There’s also some special tips and tricks from bartenders who have competed in national and international cocktail-making events.
Try out their recipes and tell us in the comments how your drinks turned out.
Grace Rawlins – Memphis Slims House of Blues
The cocktail – Mamacita
The Mamacita cocktail.
Rawlins says: “I love my cocktail, The Mamacita. It’s everything I like to include when it comes to my drinks creation. My go-to cocktails are savoury and umami yet very well balanced and for me this cocktail ticks all the boxes! I’d describe my Mamacita as a less citrus forward margarita with hints of soy and coriander present on the palate yet still heroing Patron Repasado successfully.
“(The bartending competiton) Patron Perfectionists was such an incredible experience, representing South Australia and placing in such a major cocktail competition so early on in my career and was definitely a major highlight for the year so far.”
Sean’s Kitchen bartender Liam Goodwin makes a Sweet Heat cocktail. Picture: Duy Dash.
The Sweet Heat cocktail. Picture: Duy Dash.
Liam Goodwin – Sean’s Kitchen
The cocktail – Sweet Heat
Goodwin says: “Warm up the cooler nights with a spicy kick. Muddled jalapeños and fragrant flavours are combined to deliver a sweet drink with a peppery finish.”
Nick Corletto, bartender at Maybe Mae.
Nick Corletto – Maybe Mae
The cocktail – Bill Murray
Bartender Nick Corletto’s cocktail, the Bill Murray.
Corletto says: “The Bill Murray is a fresh and fruit forward take on the all too familiar Whiskey Sour. Mint and Apricot perk up the popular drink and are tasting delicious this time of year.”
Top Adelaide bartender Abby Roennfeldt at Semaphore’s Hades Hula House. Picture: Michael Marschall.
Abby Roennfeldt – Hades Hula House
The cocktail – Lemon Drop
Abby Roennfeldt’s cocktail, the Lemon Drop. Pic: Supplied.
Roennfeldt says: “I think this is a bangin’ summer beverage because it is simple to make, uses ingredients that are easy to find and it can be adapted to a delicious mocktail by substituting the gin for Lyre’s non-alcoholic dry London spirit. Let the good vibes flow!”
Republic Norwood bartender Charles Porter with his Watermelon Crush cocktail.
Charles Porter – Republic Norwood
The cocktail – Watermelon Crush
The Watermelon Crush cocktail.
Porter says: “Watermelon is a summer staple so we thought why not incorporate that into a refreshing summer cocktail! The trick to making it perfectly is to make sure you’ve muddled the watermelon down so there are no big chunks.”
Yiasou George bartender Holly Kovarik. Pic: Supplied.
Holly Kovarik – Yiasou George
The cocktail – Put Some Windex On It
The Put Some Windex On It cocktail.
Kovarik says: “This drink is easily one of my favourites as it takes you to a little Mediterranean island after just one sip. The green freshness of the aloe vera along with the crisp flavours of Mastiha and Tsipouro pair for a slightly herbal, perfect little Summer treat.
“And the secret to making it? The beautiful blue hue colour that comes through from our in-house pea flower syrup.”
West at Henley bartender and partner Jameson Gregg. Picture: Matt Turner.
Jameson Gregg – West at Henley
The cocktail – Bush Apple Fizz
West at Henley cocktail, the Bush Apple Fizz.
Gregg says: “The Bush Apple Fizz is a perfect summer sipper! At my venue, West, seasonal ingredients are a huge emphasis, utilizing herbs, fruits & veg in their prime is the core of any great drinks list in my humble opinion.
“The ingredients Quandong, Bush Apple & Strawberry Gum have a place close to my heart, focusing on native ingredients is something we’ve been doing at West for the last few drinks lists we’ve put out. The drink itself is a tall, crisp, textural & refreshing twist on a gin fizz. Bottoms up.”
Sparkke at the Whitmore bartender Clayton Johnson. Pic: Supplied.
Clayton Johnson – Sparkke at the Whitmore
The cocktail – Whisky Sour
Clayton Johnson’s Whisky Sour cocktail. Pic: Supplied.
Johnson says: “Personally, the Orange and Earl Grey Whiskey Sour is one of my favourite cocktails to make because with the addition of one new element, it completely changes your experience of a classic in the best possible way.
“It’s fresh, perfect for summer and super aromatic. As we use our very own Whiskey, which again is light and smooth on the tongue, the two blend together with perfection and make one amazing experience out of it.”
Marion Hotel’s Luke Davies.
Luke Davies – Marion Hotel
The cocktail – Lychee Southside
Davies says: “A classic Southside is a gin and lime cocktail that’s origins have been traced back over 100 years ago in Chicago – Our version is a change up to make it a crisper drink while also a little bit fruitier beverage.
“We wanted a classy drink that was fresh and vibrant, a great thirst quencher on a nice summer day.”
Bartender Courtney Price from Fugazzi Bar and Dining Room.
Courtney Price – Fugazzi Bar and Dining Room
The cocktail – Marco Polo
Courtney Price’s cocktail, the Marco Polo.
Price says: “I love this drink because there are so many opposing flavour profiles involved. You’ve got curry leaf, you’ve got apricot and you have almond from the Orgeat as well. So it kinda bounces back and forth, hence the name, Marco Polo. It’s super refreshing, aromatic and just a great drink for summer.”
Seafire on the Marina bartender Damien Sunners. Pic: Supplied.
Damien Sunners – Seafire on the Marina
The cocktail – Savi-G
Damien Sunners’ Savi-G cocktail.
Sunners says: “The Savi-G is incredibly refreshing and it’s great making cocktails with local producers like Cobbs Hill and their gins. Learn the classics and from there you will be able to make any cocktail.
“Also make sure that you are shaking cocktails long enough as it’s not just to chill a cocktail but to also blend, dilute and give it texture.”
The Tower Hotel bartender Sebastian Terreux.
The classic Aperol Spritz cocktail.
Sebastian Terreux – The Tower Hotel
The cocktail – Aperol Spritz
Terreux says: “It’s a summer classic, we can never go past an Aperol on a hot summer’s day! Our tip would be to always make sure you use a good quality bottle of prosecco.”
Mia Zhang, co-owner of new East End champagne bar, Bar La Vie.
Mia Zhang – Bar La Vie
The cocktail – French 75
Bar La Vie cocktail, French 75.
Zhang says: “French 75 is a classic champagne cocktail. In South Australia, we are proud of our local gins – and gin elevates this cocktail. It’s perfect for Spring/Summer drinking – refreshing, yet elegant.”
Glenelg Pier Hotel’s Pina Colada cocktail.
Glenelg Pier Hotel bartender Jaz Hall.
Jaz Hall – Glenelg Pier Hotel
The cocktail – Pina Colada
Halls says: “In my younger years I always enjoyed drinking Malibu and pineapple juice and I’ve always loved coconut, so naturally had to try a Pina Colada.
“The secret to making the perfect Pina Colada is using coconut cream rather than milk & a squeeze of fresh lime juice, most places often forget the lime juice.”
Farina 00 Pasta & Wine bartender Zoe Roberts.
Zoe Roberts – Farina 00 Pasta & Wine
The cocktail – Sgroppino
Farina 00 Pasta & Wine cocktail, the Sgroppino.
Roberts says: “This particular cocktail is a summer favourite as it is incredibly refreshing, especially with the mint, and the secret to making this perfect is lots of ice, and only single straining it to keep the icy texture.”
Bartender and bar manager Mike Han from city venue, Fishbank.
Mike Han – Fishbank
The cocktail – Galley Ho
Fishbank cocktail, the Galley Ho.
Han says: “The Galley Ho is new to Fishbank – coming with the next cocktail list change. It’s pairs perfect with seafood – light and refreshing!”
Paloma Bar and Pantry bar manager Luke Flemming. Picture: AAP/MIKE BURTON.
Luke Flemming – Paloma Bar and Pantry
The cccktail – The Mediterranean Diet
Paloma Bar and Pantry’s The Mediterranean Diet cocktail.
Flemming says: “The Mediterranean Diet is a subtle tropical ‘sipper’ – vibrant, refreshing and perfect for spring weather.”
The Sorcerer’s Bar bartender Celina Groom makes her Sempre-Viva cocktail.
The finished Sempre-Viva cocktail.
Celina Groom – The Sorcerer’s Bar
The cocktail – Sempre-Viva
Groom says: “Sempre-Viva means to live forever. As summer is approaching, we wanted create something new, subtle, something with a floral aroma, that’s sweet and sour. It’s an easy-to-drink type of cocktail.”
East End Cellars cocktail, the Wolf Lane Davidson Plum Gin Sour.
East End Cellars bartender Harry Sharma with his cocktail, the Wolf Lane Davidson Plum Gin Sour.
Harry Sharma – East End Cellars
The cocktail – Wolf Lane Davidson Plum Gin Sour
Sharma says: “The Wolf Lane Davidson Plum Gin Sour is light, refreshing and a crowd favourite at East End Cellars. This cocktail is EEC’s take on a classic gin sour.”